The Menu! 4th Annual Chef Celebration Artisan Food and Craft Beer Festival

Posted on 18. Apr, 2014 by in Uncategorized

Chef Celebration Stone Brewing beer glass front

Sunday, May 4th, 2014
4th Annual Chef Celebration Artisan Food and Craft Beer Festival
Stone Brewing World Bistro and Gardens – Liberty Station

$55 – Buy a Ticket

Join us in our gardens for a delicious celebration of great food and beer! You’ll enjoy small-bite dishes created by local chefs from outstanding eateries, all paired with amazing craft beers. All pairings by “Certified Cicerone” and Stone Brewing Co. Craft Beer Ambassador Dr. Bill Sysak.

In addition to enjoying a sumptuous repast, you’ll be helping to raise money for a special scholarship fund provided by Chef Celebration. Cuisine for a cause!

MENU:

+Bacon Gremolata crusted fried poached egg, frisee and asparagus salad
-paired with Stone Liberty Station Witty Moron
Stone Brewing World Bistro & Gardens – Liberty Station | Tom Connolly

+Roasted leg of lamb, stuffed with Spanish chorizo, currants & swiss chard, basted with Aged Sherry Vinegar & EVOO / grilled spring onions, charred onion petals, romesco / Patatas Bravas in spicy tomato sauce
-paired with Stone Smoke Porter with Chipotle Pepper
The Wild Thyme Company | Dawn Parks

+Smoked halibut, kolsch braised onions, egg yolk, confetti microgreens, and sweet potato vinaigrette
-paired with Stone Saison
Handlery Hotel | Karl Prohaska

+Baby Crab Cake Benedict on a pretzel bun witn a smoked tomato hollandaise
-paired with Matt’s Burning Rosids
Waypoint Public | Amanda Baumgarten

+Hiramasa crudo: Blood orange, tarragon, avocado, hazelnut and smoked salt
-paired with Cali Belgique aged in Red Wine Barrels
Encore Champagne Bar & Dining Room | Ryan Studebaker

+Ricotta and Fava bean angolotti – fava tendrils, green garlic, genovese basil, tuscan pork ragu
-paired with Hess Habitus Rye IPA
BlueFire Grill | Greg Frey, Jr.

+Swordfish Birria Street Taco
paired with Stone Enjoy By 5.16.14
Monkey Paw | Karen Blair

+Hops cured Pork Belly-pickled Fresno Chili, quinoa salad, smoked paprika vinaigrette
-paired with Stone Sublimely Self-Righteous Black IPA
The Crossings at Carlsbad | Justin Cullimore

+Cider Short Rib, apple risotto, barley relish
-paired with Stone Liberty Station Mimic
Sycuan Casino & Resort | Sadie Rose Baking Co.

+BBQ baby back ribs / ivan’s bbq sauce / bacon potato salad
-paired with Smog City Brewing Saber Toothed Squirrel
Carnitas Snack Shack | Hanis Cavin

+Roasted wild mushrooms, anson mills grits, grilled ramp vinaigrette, parmesan foam
-paired with Rip Current Rip Ryeder Red Session IPA
Table #10 / Jason Gethin

+Swordfish bacon slider – whole grain aioli, pickled onion, cilantro on sweet rolls
-paired with Societe The Widow
Tom Ham’s Lighthouse | Lance Repp

+Chimayo Chile* braised pork cheeks, white cheddar cheese curd cornbread, bacon masa “tots”
Chef Celebration Foundation: Scholarship Recipient Collaboration

* Chimayo Chile comes from the Chimayo area in New Mexico where the Chile is thought to be free from GMO. The seeds were hand-carried to San Diego and grown in Ramona by Tim Connelly

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